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I use this recipe for almost all my cut-out cookies. The texture is perfect and the cookies hold their shape perfectly. I change out the extracts for a variety of flavor and decorate with glaze, a simple buttercream or sanding sugar. I have a Cuisinart Stand Mixer that I love and use religiously. If you don’t have one I highly recommend. There are a ton of attachments that you can purchase separately that are too fun to not add to your kitchen gadgets. Ann Clark makes the best cookie cutters for any celebration and I have recently purchased this 11 piece set. With Valentine’s Day and St. Patrick’s Day coming up the heart and shamrock were a perfect addition. I also made these cookies for Cooper’s second birthday and they were a huge hit!
- 3 cups All-purpose Flour
- 1/2 tsp. Baking Soda
- 3/4 tsp. Baking Powder
- 3/4 tsp. Salt
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated Sugar
- 1 1/2 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- 1 large Egg
- Preheat oven to 350° and line two cookie sheets with parchment paper.
- Add butter to stand mixer and and mix until creamy, add sugar. Mix on medium-high 3 to 4 minutes until fluffy.
- Reduce speed to medium and add vanilla, almond extract and egg mixing until combined.
- Reduce speed to low and add dry ingredients mixing until combined. If dough is not combining add a teaspoon of milk at a time until desired consistency. Form a ball with your dough.
- Prep a work surface with powdered sugar and transfer your dough. Knead dough then continue to flatten with a prepared rolling pin. I use powdered sugar. Roll dough to about 1/4-inch thickness.
- Cut out shapes as desired and place on cookie sheet 1 inch apart.
- Bake 8-10 minutes until bottoms are lightly browned. Transfer to a rack to cool and decorate once cooled.
- 4 cups Powdered Sugar
- 1/4 cup Corn Syrup Adds shine
- 1 tsp. Vanilla
- Pinch of salt
- Food Coloring to tint
- In a large bowl mix all ingredients until smooth. Add paste food coloring to tint.
Vanilla Buttercream Cookie Frosting
- 1/2 cup Butter Room Temperature
- 2 1/2 cup Powdered Sugar Additional if frosting seems to thin
- 1 tsp. Vanilla Extract
- 2 tbsp. Heavy Whipping Cream Additional if frosting seems to thick
- Add butter to stand mixer and beat until fluffy. Takes about 4 minutes.
- Add is powdered sugar slowly mixing well between additions.
- Add in vanilla and whipping cream mixing well.
- Add food coloring if desired to tint.
- If frosting is too thin add powdered sugar, if too thick add whipping cream.
- Spread or pipe onto cookies! Enjoy!